Works matching DE "SOY flour"

Results: 698

The Effect of Soybean Flour on the Glycemic Index, Glycemic Load, and Satiety Index of White Bread in Healthy Individuals.

Published in:

Jundishapur Journal of Natural Pharmaceutical Products, 2025, v. 20, n. 2, p. 1, doi. 10.5812/jjnpp-159778

By:

Mirzaei, Somayeh;
Shishehbor, Farideh;
Veissi, Masoud;
Malehi, Amal Saki;
Helli, Bizhan;
Shiri-Nasab, Mahdi

Publication type:

Article

DEVELOPMENT OF A DEHYDRATED PROTEIN FOOD PRODUCT FOR MILITARY PERSONNEL.

Published in:

Technology Audit & Production Reserves, 2025, v. 2, n. 3(82), p. 52, doi. 10.15587/2706-5448.2025.326182

By:

Masliichuk, Olia;
Kushniruk, Halyna

Publication type:

Article

Production and optimization of monacolin K by citrinin-free Monascus pilosus MS-1 in solid-state fermentation using non-glutinous rice and soybean flours as substrate.

Published in:

European Food Research & Technology, 2014, v. 239, n. 4, p. 629, doi. 10.1007/s00217-014-2259-z

By:

Feng, Yanli;
Shao, Yanchun;
Zhou, Youxiang;
Chen, Fusheng

Publication type:

Article

Effect of hydrothermal treatment and pH on the formation of aglycones in soybean.

Published in:

European Food Research & Technology, 2008, v. 227, n. 6, p. 1729, doi. 10.1007/s00217-008-0891-1

By:

Griciele Sutil;
JosÃ© Mandarino;
JoÃ£o Laurindo;
Vera Benassi;
Silvana GÃ³es-Favoni;
JosÃ© Petrus

Publication type:

Article

Effect of soybean substitution for cowpea on physical, compositional, sensory and sorption properties of akara Ogbomoso.

Published in:

European Food Research & Technology, 2003, v. 217, n. 6, p. 492

By:

Falade, K. O.;
Adedeji, A. A.;
Akingbala, J. O.

Publication type:

Article

Pleurotus ostreatus : Nutritional Enhancement and Antioxidant Activity Improvement Through Cultivation on Spent Mushroom Substrate and Roots of Leafy Vegetables.

Published in:

Fermentation (Basel), 2025, v. 11, n. 1, p. 20, doi. 10.3390/fermentation11010020

By:

Melanouri, Eirini-Maria;
Diamantis, Ilias;
Dedousi, Marianna;
Dalaka, Eleni;
Antonopoulou, Paraskevi;
Papanikolaou, Seraphim;
Politis, Ioannis;
Theodorou, Georgios;
Diamantopoulou, Panagiota

Publication type:

Article

Thermal Treatment and Fermentation of Legume Flours with Leuconostoc citreum TR116 for the Development of Spreadable Meat Alternatives.

Published in:

Fermentation (Basel), 2024, v. 10, n. 8, p. 412, doi. 10.3390/fermentation10080412

By:

Sahin, Aylin W.;
Gautheron, Ophélie;
Galle, Sandra

Publication type:

Article

Rapid Dilute Sulfuric Acid Hydrolysis of Soy Flour to Amino Acids for Microbial Processes and Biorefining.

Published in:

Fermentation (Basel), 2023, v. 9, n. 12, p. 1028, doi. 10.3390/fermentation9121028

By:

Slininger, Patricia J.;
Shea-Andersh, Maureen A.;
Dien, Bruce S.

Publication type:

Article

Enhanced β-Carotene Production in Mycolicibacterium neoaurum Ac-501/22 by Combining Mutagenesis, Strain Selection, and Subsequent Fermentation Optimization.

Published in:

Fermentation (Basel), 2023, v. 9, n. 12, p. 1007, doi. 10.3390/fermentation9121007

By:

Yaderets, Vera;
Karpova, Nataliya;
Glagoleva, Elena;
Shibaeva, Alexandra;
Dzhavakhiya, Vakhtang

Publication type:

Article

Probiotic Properties of Lactic Acid Bacteria Isolated from the Spontaneously Fermented Soybean Foods of the Eastern Himalayas.

Published in:

Fermentation (Basel), 2023, v. 9, n. 5, p. 461, doi. 10.3390/fermentation9050461

By:

Kharnaior, Pynhunlang;
Tamang, Jyoti Prakash

Publication type:

Article

Optimization of Wheat Straw Conversion into Microbial Lipids by Lipomyces tetrasporus DSM 70314 from Bench to Pilot Scale.

Published in:

Fermentation (Basel), 2023, v. 9, n. 2, p. 180, doi. 10.3390/fermentation9020180

By:

Caporusso, Antonio;
De Bari, Isabella;
Giuliano, Aristide;
Liuzzi, Federico;
Albergo, Roberto;
Pietrafesa, Rocchina;
Siesto, Gabriella;
Romanelli, Assunta;
Braccio, Giacobbe;
Capece, Angela

Publication type:

Article

Fermented (By Monascus purpureus or Aspergillus oryzae) and Non-Fermented Defatted Soybean Flour Extracts: Biological Insight and Mechanism Differences in Inflammatory Pain and Peritonitis.

Published in:

Fermentation (Basel), 2023, v. 9, n. 2, p. 167, doi. 10.3390/fermentation9020167

By:

Manchope, Marília F.;
Bertozzi, Mariana M.;
Borghi, Sergio M.;
Handa, Cíntia L.;
Queiroz-Cancian, Mariana A.;
Ferraz, Camila R.;
Mizokami, Sandra S.;
Badaró-Garcia, Stephanie;
Andrade, Ketlem C.;
Zaninelli, Tiago H.;
Spinosa, Wilma A.;
Georgetti, Sandra R.;
Ida, Elza I.;
Verri, Waldiceu A.;
Casagrande, Rubia

Publication type:

Article

Evaluating the Influence of Microbial Fermentation on the Nutritional Value of Soybean Meal.

Published in:

Fermentation (Basel), 2022, v. 8, n. 9, p. N.PAG, doi. 10.3390/fermentation8090458

By:

Sukhikh, Stanislav;
Kalashnikova, Olga;
Ivanova, Svetlana;
Prosekov, Alexander;
Krol, Olesia;
Kriger, Olga;
Fedovskikh, Nataly;
Babich, Olga

Publication type:

Article

Chemical composition and antioxidant profile of snails (Cornu aspersum aspersum) fed diets with different protein sources under intensive rearing conditions.

Published in:

Journal of Animal & Feed Sciences, 2021, v. 30, n. 4, p. 391, doi. 10.22358/jafs/143107/2021

By:

Gogas, A.;
Laliotis, G. P.;
Ladoukakis, E.;
Trachana, V.

Publication type:

Article

采自祁连山的冷杉侧耳生物学特性及栽培条件探索.

Published in:

Mycosystema, 2020, v. 39, n. 9, p. 1741, doi. 10.13346/j.mycosystema.200029

By:

罗智檜;
牛鑫;
魏生龙;
于海萍;
张波;
李玉

Publication type:

Article

Effectiveness Protection of Soy Flour and Spirulina on Lead Toxicity.

Published in:

Journal of Food & Dairy Sciences, 2019, v. 10, n. 4, p. 79

By:

Hassan, Nadra S. Y.;
Elsayed, A. B.;
Salem, Amany A.

Publication type:

Article

Effect of Vegetable Protein and Functional Proteins Fortification on the Properties of Kareish Cheeses.

Published in:

Journal of Food & Dairy Sciences, 2018, v. 9, n. 2, p. 73

By:

Gomaa, M. SH.;
Abdel-Aziz, M. E.;
Mohamed, A. A.

Publication type:

Article

Effect of some processing methods on the chemical and functional properties of complementary foods from millet-soybean flour blends.

Published in:

Cogent Food & Agriculture, 2021, v. 7, n. 1, p. 1, doi. 10.1080/23311932.2021.1918391

By:

Ikegwu, T. M.;
Ikediashi, B. A.;
Okolo, C. A.;
Ezembu, E. N.

Publication type:

Article

Carotenoid profile and functional properties of flour blends from biofortified maize and improved soybean varieties for product developments.

Published in:

Cogent Food & Agriculture, 2021, v. 7, n. 1, p. 1, doi. 10.1080/23311932.2020.1868665

By:

Alamu, E. O.;
Olatunde, G. O.;
Adegunwa, M. O.;
Adebanjo, L. A.;
Awoyinfa, O.C.;
Soyoye, J. B.

Publication type:

Article

Functional and physical properties of sorghum-based extruded product supplemented with soy meal flour.

Published in:

Cogent Food & Agriculture, 2019, v. 5, n. 1, p. 1, doi. 10.1080/23311932.2019.1707608

By:

Tadesse, Solomon Abebaw;
Bultosa, Geremew;
Abera, Solomon;
Yildiz, Fatih

Publication type:

Article

Nutritional quality of fritters produced from fresh cassava roots, high-quality cassava and soy flour blends, and consumer preferences.

Published in:

Cogent Food & Agriculture, 2019, v. 5, n. 1, p. 1, doi. 10.1080/23311932.2019.1677129

By:

Oladeji, Alamu Emmanuel;
Pheneas, Ntawuruhunga;
Prisca, Chileshe;
Bukola, Olaniyan;
Ivor, Mukuka;
Busie, Maziya-Dixon;
Yildiz, Fatih

Publication type:

Article

Chemical and sensory quality of sorghum-based extruded product supplemented with defatted soy meal flour.

Published in:

Cogent Food & Agriculture, 2019, v. 5, n. 1, p. 1, doi. 10.1080/23311932.2019.1653617

By:

Tadesse, Solomon Abebaw;
Beri, Geremew Bultosa;
Abera, Solomon;
Yildiz, Fatih

Publication type:

Article

Proximate composition of complementary food prepared from maize (Zea mays), soybean (Glycine max) and Moringa leaves in Tigray, Ethiopia.

Published in:

Cogent Food & Agriculture, 2019, v. 5, n. 1, p. 1, doi. 10.1080/23311932.2019.1627779

By:

Gebrezgi, Desalegn;
Yildiz, Fatih

Publication type:

Article

Functional and pasting properties of yellow maize-soya bean-pumpkin composite flours and acceptability study on their breakfast cereals.

Published in:

Cogent Food & Agriculture, 2018, v. 4, n. 1, p. 1, doi. 10.1080/23311932.2018.1501932

By:

Asaam, Esumaba Serwa;
Adubofuor, Joseph;
Amoah, Isaac;
Apeku, Osborn-Jnr Doetser

Publication type:

Article

Assessment of nutritional characteristics of products developed using soybean ( Glycine max (L.) Merr.) pipeline and improved varieties.

Published in:

Cogent Food & Agriculture, 2017, v. 3, n. 1, p. N.PAG, doi. 10.1080/23311932.2017.1398042

By:

Alamu, Emmanuel Oladeji;
Therese, Gondwe;
Mdziniso, Phumzile;
Bussie, Maziya-Dixon;
Yildiz, Fatih

Publication type:

Article

Nutritional and sensory quality of wheat bread supplemented with cassava and soybean flours.

Published in:

Cogent Food & Agriculture, 2017, v. 3, n. 1, p. N.PAG, doi. 10.1080/23311932.2017.1331892

By:

Ayele, Haimanot H.;
Bultosa, Geremew;
Abera, Tilahun;
Astatkie, Tessema;
Yildiz, Fatih

Publication type:

Article

The Effect of Soy Flour Intake on Systemic Blood Pressure and Glycemic Control in Post-Menopausal Women with Pre-diabetes and Prehypertension.

Published in:

Indian Journal of Pharmaceutical Education & Research, 2017, v. 51, n. 2, p. 349, doi. 10.5530/ijper.51.2.42

By:

Thirunavukkarasu, Deviga;
Hephzibah Kirubamani, Navamani;
Balachandrarao Naidu, Menda

Publication type:

Article

The effect of milk replacer composition on calf growth and health.

Published in:

Journal of Animal Science, 2006, v. 84, p. 364

By:

Miller, B. L.;
Johnson, T. E.;
Perry, H. B.;
Earleywine, T. J.

Publication type:

Article

大豆分离蛋白及其改性产物对馒头品质的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 4, p. 251, doi. 10.16429/j.1009-7848.2023.04.024

By:

董梦飞;
郭兴凤;
张明;
赵树超;
赵方园;
林凤岩

Publication type:

Article

植物肉的蛋白质消化特性研究.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 11, p. 96, doi. 10.16429/j.1009-7848.2022.11.011

By:

陈楚玲;
邓宁华;
罗梅;
林全全;
韩剑众

Publication type:

Article

Exploring the Proteomic Profile of Soybean Bran: Unlocking the Potential for Improving Protein Quality and Quantity.

Published in:

Plants (2223-7747), 2023, v. 12, n. 14, p. 2704, doi. 10.3390/plants12142704

By:

Molinari, Mayla Daiane Corre;
Fuganti-Pagliarini, Renata;
Yu, Yanbao;
Florentino, Lilian Hasegawa;
Mertz-Henning, Liliane Marcia;
Lima, Rayane Nunes;
Bittencourt, Daniela Matias de Carvalho;
Freire, Marcelo Oliveira;
Rech, Elibio

Publication type:

Article

Soybean Callus—A Potential Source of Tocopherols.

Published in:

Plants (2223-7747), 2021, v. 10, n. 12, p. 2571, doi. 10.3390/plants10122571

By:

Mureșan, Liliana;
Clapa, Doina;
Rusu, Teodor;
Wang, Thomas T. Y.;
Park, Jae B.

Publication type:

Article

Nutritional, Phytochemical, and In Vitro Antioxidant Activity Analysis of Different States of Soy Products.

Published in:

International Journal of Food Science, 2022, v. 2022, p. 1, doi. 10.1155/2022/9817999

By:

Robbani, Rahat Bin;
Hossen, Md. Munnaf;
Mitra, Kanika;
Haque, Md. Zahurul;
Zubair, Md. Abu;
Khan, Shumsuzzaman;
Uddin, Md. Nazim

Publication type:

Article

Nutritional Composition of Biscuits from Wheat-Sweet Potato-Soybean Composite Flour.

Published in:

International Journal of Food Science, 2022, p. 1, doi. 10.1155/2022/7274193

By:

Roger, Ponka;
Bertrand, Bisso Monesso Marvist;
Gaston, Zomegni;
Nouhman, Bissada;
Elie, Fokou

Publication type:

Article

Enzymatic activities and analysis of a mycelium-based composite formation using peach palm (Bactris gasipaes) residues on Lentinula edodes.

Published in:

Bioresources & Bioprocessing, 2020, v. 7, n. 1, p. N.PAG, doi. 10.1186/s40643-020-00346-2

By:

de Lima, Gabriel Goetten;
Schoenherr, Zaira Chiodini Pedri;
Magalhães, Washington Luiz Esteves;
Tavares, Lorena Benathar Ballod;
Helm, Cristiane Vieira

Publication type:

Article

Production and Evaluation of an Instant Maize-Soy Flour Enriched With Refractance Window Dried Jackfruit (Artocarpus heterophyllus L.) Powder.

Published in:

International Journal of Food Studies, 2023, p. 42, doi. 10.7455/ijfs/12.1.2023.a3

By:

NANSEREKO, SOPHIE;
MUYONGA, JOHN;
BYARUHANGA, YUSUF

Publication type:

Article

Use of Response Surface Methodology (RSM) for Composite Blends of Low Grade Broken Rice Fractions and Full-fat Soybean Flour by a Twin-screw Extrusion Cooking Process.

Published in:

International Journal of Food Studies, 2019, v. 8, p. 14, doi. 10.7455/ijfs/8.1.2019.a2

By:

DANBABA, NAHEMIAH;
NKAMA, IRO;
BADAU, MAMUDU HALIDU

Publication type:

Article

Optimasi Formula Pempek dengan Penambahan Pasta Isolat Protein Kedelai Berdasarkan Preferensi Konsumen.

Published in:

Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2023, v. 34, n. 1, p. 98, doi. 10.6066/jtip.2023.34.1.98

By:

Amal, Bayu Ikhlasul;
Hermanianto, Joko;
Hunaefi, dan Dase

Publication type:

Article

EVALUATION OF PROTEIN AND IRON ABSORPTION OF MOCAF-BASED WEANING FOOD.

Published in:

Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2021, v. 32, n. 1, p. 1, doi. 10.6066/jtip.2021.32.1.1

By:

Ratnawati, Lia;
Desnilasari, Dewi;
Indrianti, Novita;
Sholichah, Enny;
Kristanti, Dita

Publication type:

Article

SIFAT FISIKOKIMIA DAN SENSORIS BERAS ANALOG JAGUNG DENGAN PENAMBAHAN TEPUNG KEDELAI.

Published in:

Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2020, v. 31, n. 1, p. 29, doi. 10.6066/jtip.2020.31.1.29

By:

Anindita, Tyas Hermala;
Kusnandar, Feri;
Budijanto, Slamet

Publication type:

Article

Organoleptic profile of high protein and dietary fibre biscuits based on soybean flour, tempeh flour, and Moringa leaf powder.

Published in:

Slovak Journal of Food Sciences, 2024, v. 18, p. 654, doi. 10.5219/1955

By:

Lestari, Lily Arsanti;
Susetyowati;
Rachmawati, Azizah Isna;
Sekar Rachmadanty, Ajeng Saskia;
Sholikhati, Amalia Sarah

Publication type:

Article

Characterization of soy curd residue and full-fat soy flour as protein-based food ingredients.

Published in:

Slovak Journal of Food Sciences, 2024, v. 18, p. 36, doi. 10.5219/1950

By:

Osei, Emmanuel Duah;
Pokuah, Abigail Ataa;
Atuna, Richard Atinpoore;
Faisal, Sam Eudes;
Amotoe-Bondzie, Anthony;
Yussif, Abdul-Mateni;
Akabanda, Fortune;
Amagloh, Francis Kweku

Publication type:

Article

Effect of soy flour and flour improvers on nutritional value, texture, colour and sensory characteristics of wafer biscuits.

Published in:

Slovak Journal of Food Sciences, 2024, v. 18, p. 847, doi. 10.5219/1940

By:

Alkhalaileh, Nazieh;
Frehat, Ghadeer

Publication type:

Article

INVESTIGATION OF CHANGE OF QUALITY INDICATORS OF GLUTENFREE BREAD DURING STORAGE.

Published in:

Eastern-European Journal of Enterprise Technologies, 2020, v. 107, n. 11, p. 54, doi. 10.15587/1729-4061.2020.215019

By:

Biletska, Yana;
Djukareva, Galina;
Nekos, Alla;
Husliev, Andrii;
Krivtsova, Anna;
Bakirov, Myushfik;
Polupan, Valentyn

Publication type:

Article

Chemical, physical and sensory attributes of noodles with added sweetpotato and soy flour.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 3, p. 622, doi. 10.1111/j.1365-2621.1997.tb04446.x

By:

Collins, J.L.;
Pangloli, P.

Publication type:

Article

High-protein texturized products of defatted soy flour, corn starch and beef: Shelf-life...

Published in:

Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 1, p. 21, doi. 10.1111/j.1365-2621.1993.tb03202.x

By:

Park, J.;
Rhee, K.S.

Publication type:

Article

Single-screw extrusion of defatted soy flour, corn starch and raw beef blends.

Published in:

Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 1, p. 9, doi. 10.1111/j.1365-2621.1993.tb03201.x

By:

Park, J.;
Rhee, K.S.

Publication type:

Article

Functionality of Wheat Germ Protein in Comminuted Meat Products as Compared with Corn Germ and Soy Proteins.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 4, p. 829, doi. 10.1111/j.1365-2621.1992.tb14304.x

By:

GNANASAMBANDAM, RAVIN;
ZAYAS, J.F.

Publication type:

Article

Emulsifying Capacity and Emulsion Stability of Soy Proteins Compared with Corn Germ Protein Flour.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 3, p. 726, doi. 10.1111/j.1365-2621.1992.tb08082.x

By:

WANG, C.R.;
ZAYAS, J.F.

Publication type:

Article

Soybean Flour/Oil and Wheat Bran Effects on Characteristics of Cassava (Manihot esculenta Crantz) Flour Extrudate.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 1, p. 108, doi. 10.1111/j.1365-2621.1992.tb05435.x

By:

BADRIE, N.;
MELLOWES, W.A.

Publication type:

Article